At the recently-opened, New York City eatery, L'Apicio, Chef Gabe Thompson has developed a hearty brunch menu inspired by modern Italian fare. This dish is designed to be savory and wholesome as well ...

My favorite slow-cooked dish this season is braised duck legs. Simmered in red wine and seasonings, the duck becomes so tender, it easily shreds from the bone. If you are one of those who resist duck ...

My favorite slow-cooked dish this season is braised duck legs. Simmered in red wine and seasonings, the duck becomes so tender, it easily shreds from the bone. If you are one of those who resists duck ...

Move over, hen eggs. Duck eggs are coming home to roost at Chicago restaurants. Dozens of trendy dining spots are serving them fried, poached, pickled and incorporated into everything from pasta to ...

Slice the cooked potatoes. (The idea is that you have potatoes for supper the night before and cook some extra with brunch in mind. No need to peel them before cooking: the skin turns especially ...

Season the duck with salt. Heat a little oil in a pan and cook duck skin side down until golden the seal on other side. Transfer to a casserole dish. Fry the onion in the fat until soft and add the ...

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck; cook about 6 minutes per ...